5. For blueberry topping, in a large saucepan, combine sugar, cornstarch and orange peel. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in blueberries.

6. For sour cream topping, in a large bowl, combine sour cream, confectioners' sugar and vanilla.

7. Run a knife around side and center tube of pan. Remove cake to a serving plate; cut into slices. Serve with warm blueberry topping and the sour cream topping. Garnish with orange peel if desired.
Yield: 12-16 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.